Thai Curry Chicken With Sweet Potato

Name: Thai Curry Chicken With Sweet Potato
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 1 sweet potato; 4.92 ml water; 14.79 ml canola oil; 29.58 ml green curry paste, taste test later; 453.59 g chicken breast, boneless and skinless cut into BITE sized pieces; 1 small onion, thinly sliced; 2 garlic cloves, minced; 1 red bell pepper, cut into thin strips then cut crosswise in half; 1 yellow bell pepper, cut into thin strips then cut crosswise in half; 113.39 g low-fat cream cheese, cubed; 118.29 ml skim milk; 0.61 ml black pepper (to taste); 9.85 ml fish sauce (to taste); 14.79 ml brown sugar; 22.18 ml dried basil or 59.14 ml fresh basil; 946.36 ml cooked long-grain rice; 29.58 ml dry roasted peanuts, coarsely chopped

Submitted by WiGal

"Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese, sweet potato, and sliced bell peppers. The first time I made this with 3 tablespoons green curry paste, but that might be a bit too hot."

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Ready In:: 45mins
Ingredients:: 17
Serves:: 4

ingredients

1 sweet potato
4.92 ml water
14.79 ml canola oil
29.58 ml green curry paste, taste test later
453.59 g chicken breast, boneless and skinless cut into BITE sized pieces
1 small onion, thinly sliced
2 garlic cloves, minced
1 red bell pepper, cut into thin strips then cut crosswise in half
1 yellow bell pepper, cut into thin strips then cut crosswise in half
113.39 g low-fat cream cheese, cubed
118.29 ml skim milk
0.61 ml black pepper (to taste)
9.85 ml fish sauce (to taste)
14.79 ml brown sugar
22.18 ml dried basil or 59.14 ml fresh basil
946.36 ml cooked long-grain rice
29.58 ml dry roasted peanuts, coarsely chopped

directions

Wash the sweet potato, microwave for 2 minutes -to soften it up; peel, cut into 1/2 inch cubes, put cubes into steamer bag, add 1 teaspoon water, microwave for 3 minutes; and set aside.
Heat oil in large nonstick skillet on medium heat for about 2 minutes.
Stir in curry paste until well blended.
Add chicken, onions, and garlic; cook and stir 6 to 8 minutes or until chicken is slightly rare inside.
Stir in red and yellow peppers and sweet potato; cook 4 minutes or until peppers are crisp tender and sweet potato is done.
Add cream cheese, milk, pepper, fish sauce, brown sugar, and basil; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
Taste and make adjustments.
Serve over rice.
Garnish with peanuts.

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Reviews

I really enjoyed this dish. I doubled the sauce because I had more chicken than called for, and should have doubled the veggies too. It had a nice blend of spiciness and creaminess. I will surely make it again, but add more veggies and use fresh basil instead of dried. Thanks!

Andrea in AK